US7138154B2 - Process for preparing a low-calorie food - Google Patents

Process for preparing a low-calorie food Download PDF

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Publication number
US7138154B2
US7138154B2 US10/112,978 US11297802A US7138154B2 US 7138154 B2 US7138154 B2 US 7138154B2 US 11297802 A US11297802 A US 11297802A US 7138154 B2 US7138154 B2 US 7138154B2
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biscuit
weight
maltodextrins
branched maltodextrins
fat
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US20020192344A1 (en
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Raymond Brendel
Bernard Boursier
Patrick Leroux
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Roquette Freres SA
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Roquette Freres SA
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/54—Mixing with gases
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the subject of the present invention is a process for preparing food with reduced calorific value using a particular saccharide as substitute for high-calorie substances. Its subject is also low-calorie foods containing such a particular saccharide.
  • Sucrose has been, since the beginning of the food industry, the reference sweetener filler. Its sensory and technological properties make it particularly suited to food products.
  • sucrose possesses a calorific value of 4 Kcal/g, which confers on the food product, in which sucrose is the main constituent, a non-negligible calorific value.
  • sucrose is completely contraindicated for diabetics because its constituent glucose is rapidly assimilable by the body, which can generate serious hyperglycaemia in patients.
  • sucrose is a substrate which can be fermented by commensal oral bacteria, which convert it to corrosive acids responsible for dental caries.
  • polyols may be in particular hydrogenated monosaccharides such as sorbitol, mannitol, xylitol, erythritol or hydrogenated disaccharides such as maltitol, lactitol, hydrogenated isomaltulose (equimolar mixture of 1,6-glucopyranosyl-sorbitol and 1,1-glucopyranosylmannitol).
  • these polyols In the pure state, these polyols have no reducing power and are not fermented by the oral flora to acids. They therefore allow the manufacture of noncariogenic food products since the other ingredients in the formulation do not supply fermentable sugars.
  • polyols are slowly metabolized and do not cause, after their consumption, a sharp increase in the blood glucose level. Consequently, they are often recommended in the diet of diabetics.
  • the calorific value is estimated on average at 2.4 Kcal/g (10.0 KJ/g), that is about 60% that of sugar.
  • calorie reduction it can only be observed that it still remains limited for foods containing polyols currently marketed, this being for the simple reason that to the calorific value of the sweetening mass is added the much higher one of fat which generally constitutes another main ingredient of food products.
  • comparable technological properties is understood to mean both the properties of the food obtained and the possibility of using conventional technology for its manufacture.
  • the desired aim is in fact to dispense with, as far as possible, some of the implementation constraints such as a conditioned atmosphere, a sophisticated equipment and a long manufacturing time, and, on the other hand, technical difficulties such as water regain, poor rheological behaviour, or the limitation of certain parameters of the process for the manufacture of the food.
  • branched maltodextrins is understood to mean, for the purposes of the present invention, the branched maltodextrins described in Patent Application EP-A-1 006 128 of which the Assignee is proprietor and its US counterpart U.S. Ser. No. 09/455,009, now U.S. Ser. No. 6,630,586 the content of which is incorporated herein by reference.
  • These branched maltodextrins exhibit an indigestibility character, the consequence of which is to reduce their calorific value, preventing their assimilation in the small intestine.
  • Their low content of molecules with a low degree of polymerization (“DP”) also contributes to their low calorific value.
  • the determination of the calorific value for branched maltodextrins is carried out by calculation, from the evaluation of the portion represented by the fraction which is indigestible in the small intestine and which is fermented in the large intestine, considered here as supplying 2 Kcal/g.
  • Branched maltodextrins thus have a deduced calorific value of less than 2.5 Kcal/g.
  • Their high content of 1 ⁇ 6 glucoside linkages has the consequence of reducing their cariogenic effect by reducing their assimilation by the microorganisms of the buccal cavity.
  • the expression “effective quantity with regard to the reduction of the calorific value” is understood to mean a quantity of branched maltodextrins sufficient to replace all or part of the high-calorie substances in a food product and thus to reduce the calorific value thereof, compared to the calorific value of a food product not containing such branched maltodextrins.
  • the high-calorie substances which may be replaced by branched maltodextrins comprise at least one component selected from the group consisting of sucrose, dextrose, lactose, glucose syrups, maltodextrins, fat, gelatin, milk proteins, gum arabic.
  • maltodextrins is understood to mean the standard maltodextrins conventionally obtained by acid and/or enzymatic hydrolysis of starch, and characterized by a reducing power, expressed as Dextrose Equivalent (or DE), of less than 20.
  • DE Dextrose Equivalent
  • the branched maltodextrins used in the present invention have a reducing sugar content of between 2 and 5% and an Mn of between 2000 and 3000 g/mol and all or some of them may be hydrogenated.
  • the branched maltodextrins are present in the food in a proportion of 0.1 to 30% by weight, and preferably 1.0 to 10% by weight, relative to the total weight of the food.
  • branched maltodextrins may be jointly combined with 0.5 to 98% by weight, and preferably 5 to 98% by weight, relative to the total weight of the food, of at least one polyol selected from the group consisting of sorbitol, maltitol, xylitol, mannitol, erythritol, lactitol, hydrogenated isomaltulose, hydrogenated glucose syrups and hydrogenated starch hydrolysates.
  • the branched maltodextrins are simultaneously present with 0.5 to 98% by weight, and preferably 5 to 98% by weight, relative to the total weight of the food, of at least one sugar selected from the group consisting of xylose, fructose, glucose, polydextrose, sucrose, maltose, lactose, isomaltose, isomaltooligosacccharides, isomaltulose, glucose syrups, high-fructose glucose syrups, maltodextrins, fructooligosaccharides and galactooligosaccharides.
  • at least one sugar selected from the group consisting of xylose, fructose, glucose, polydextrose, sucrose, maltose, lactose, isomaltose, isomaltooligosacccharides, isomaltulose, glucose syrups, high-fructose glucose syrups, maltodextrins, fructooligosaccharides and galacto
  • an intense sweetener selected from the group consisting, for example, of aspartame, alitame, acesulfame K, sucralose, stevioside, saccharin and cyclamate, alone or as a mixture.
  • the said intense sweetener is present in a quantity of 0.01 to 5% by weight, relative to the total weight of the food.
  • the foods in which all or part of the high-calorie substance may be replaced by branched maltodextrins, hydrogenated or otherwise and optionally in combination with one or more polyols and/or one or more sugars are for example biscuits, chocolate, confectionery products, such as boiled sweets, jelly sweets, chewy pastes, chewing gums, tablets, gums, lozenges, chocolate confectioneries, chocolate bars, drinks, meal replacers, ice creams, spreads, cakes, bakery products, salad dressings and other foods usually containing high-calorie substances.
  • the present invention also relates to a food product with a reduced calorific value, in which at most 75% by weight of the carbohydrates and/or all or part of the proteins and/or at most 50% by weight of the fat are replaced with branched maltodextrins having between 15 and 35% of 1 ⁇ 6 glucoside linkages, a reducing sugar content of less than 20%, a polymolecularity index of less than 5 and a number-average molecular mass Mn at most equal to 4500 g/mol, the said food having technological and organoleptic properties comparable to a traditional food product.
  • sugars which can thus be replaced are, for example, sucrose, dextrose, lactose, maltose, fructose, glucose syrups, maltodextrins.
  • the flour of course constitutes the biscuit base, by supplying the starch which predominantly remains in the form of granules (given the low water content) and the proteins (gluten) which bring about the formation of the network.
  • the fat combined with an emulsifier, forms a dispersion throughout the dough, playing the role of binder between the other ingredients. This dispersion is responsible for the formation of nucleation sites for future air cells.
  • the lipids adsorb at the surface of the bubbles and stabilize them during their growth.
  • the fat is therefore crucial for the texture and the taste of the biscuits, since it also enhances the flavours.
  • the sugar itself influences especially the mechanical properties of the biscuit (apart quite evidently from its organoleptic role).
  • sucrose in the glassy state, has affinity for water which is greater than that of crystalline sucrose.
  • the proportion of sucrose in the recipe therefore affects the content of free water, and consequently the mechanical properties of the biscuit.
  • the applicants have obtained excellent results with a biscuit with a reduced calorific value, in which at most 40% by weight of the sugars and/or at most 40% by weight of the fat are replaced by branched maltodextrins representing between 15 and 35% of 1 ⁇ 6 glucoside linkages, a reducing sugar content of less than 20%, a polymolecularity index of less than 5 and a number-average molecular mass Mn at most equal to 4500 g/mol, the said biscuit having technological and organoleptic properties comparable to a traditional biscuit.
  • the scores correspond to an evaluation on a scale of 0 to 7 for the appearance, the colour and the sugar.
  • the calorific value of the biscuits is calculated using the calorific values of each ingredient.
  • branched maltodextrins For the branched maltodextrins, a calculated calorific value of 2 Kcal/g will be used.
  • the calorific value is 2 Kcal/g.
  • Cereal bars are prepared with glucose syrup (control) or by replacing part of this syrup with branched multidextrins so as to reduce the calorific value of the bars.
  • the reduction in the calorific value of the binding caramels according to the invention is 7%.
  • Fizzy soft drinks containing, on the one hand, sucrose, and, on the other hand, a glucose syrup and branched maltodextrins as a complete substitute for sucrose, are prepared.
  • Trial 2 Control Trial 1 (according to the (sucrose) (glucose syrup) invention) Sucrose 100 Glucose syrup 86.42 Branched 73.68 maltodextrins Aspartame 0.078 0.118 Acesulfame K 0.078 0.118 Lemon flavour 0.7 0.7 0.7 Citric acid 1.9 1.9 1.9 (dry) Sodium benzoate 0.09 0.09 0.09 (dry) Carbonated q.s. 11 q.s. 11 q.s. 11 water at 4° C.
  • aerated water 0.5 liters of aerated water is prepared.
  • the sweeteners and/or the sugar or the sugar substitute are then added.
  • the remainder of the ingredients are then incorporated and water is added to a volume of 1 liter.
  • the drinks obtained are stored in the refrigerator, before being submitted to a taste panel.
  • a panel of 8 people carry out an evaluation, on the three drinks, of the following criteria:
  • Each criterion is classified on a scale from 1 to 5 in comparison with the sucrose control.
  • the calorific value of these three drinks is the following:
  • Results The control without branched maltodextrins has little body. With 5% of branched maltodextrins, the mayonnaise has more body and a more fatty appearance. With 10% of branched maltodextrins, the mayonnaise is comparable to the standard mayonnaise and with a lot of body and a very fatty appearance.
  • the branched maltodextrins according to the invention are therefore completely suited to the preparation of low-fat mayonnaise.
  • Cereal bars are prepared according to the same procedure as in Example 2, but with a binding caramel recipe in which part of the fat is replaced with the branched maltodextrins according to the invention.
  • Control bar Bar according to the Ingredients used in the Control bar invention binder (% by mass) Vegetable fat (Loders 16.90 12.90 Croklaan Cose) Soya bean lecithin 1.50 1.50 Branched maltodextrins 0 4.22 Whole milk powder 10 10 (Ingredia) Sucrose 25 25 NaCl 0.4 0.4 Water 9 8.79 Glucose syrup 37.20 37.20 (FLOLYS ® E7081S) TOTAL 100 100 Calorific value (on a dry 435 Kcal/100 g 426 Kcal/100 g basis)
  • a traditional bread is prepared in which a portion of the flour is replaced by branched maltodextrins.
  • the dough obtained is placed in a proof box at 23° C. and 80% relative humidity for 45 minutes. It is then cut, weighed, shaped and then placed in a proof box at 23° C. and 80% relative humidity for 1 h 30 min to 1 h 45 min.
  • the dough is then baked in an oven at 250° C. for 20 to 30 minutes.
  • a truly white bread of good organoleptic quality is obtained according to the invention.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Mycology (AREA)
  • General Health & Medical Sciences (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Confectionery (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
US10/112,978 2001-03-30 2002-03-29 Process for preparing a low-calorie food Expired - Fee Related US7138154B2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR0104415A FR2822643B1 (fr) 2001-03-30 2001-03-30 Procede de preparation d'un aliment hypocalorique
FR0104415 2001-03-30

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US20020192344A1 US20020192344A1 (en) 2002-12-19
US7138154B2 true US7138154B2 (en) 2006-11-21

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US (1) US7138154B2 (de)
EP (1) EP1245581B1 (de)
JP (1) JP4361737B2 (de)
KR (1) KR100859225B1 (de)
CN (1) CN1300174C (de)
AT (1) ATE361937T1 (de)
AU (1) AU2002255076B2 (de)
CA (1) CA2379206C (de)
DE (1) DE60219983T2 (de)
DK (1) DK1245581T3 (de)
ES (1) ES2287227T3 (de)
FR (1) FR2822643B1 (de)
MX (1) MXPA03008917A (de)
WO (1) WO2002079265A1 (de)

Cited By (9)

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US20050112272A1 (en) * 2003-09-26 2005-05-26 Chai-Yen Kao Bulking agents for baked goods
US20070298152A1 (en) * 2004-08-12 2007-12-27 Sweetwell N.V. Functional Sugar Replacement
US20080182821A1 (en) * 2005-04-18 2008-07-31 Roquette Freres Anti-Inflammatory and/or Analgesic Composition For the Intestine Comprising Branched Maltodextrins
US20090148580A1 (en) * 2007-12-06 2009-06-11 Heyer Juan A Use of natural agave extract as a natural sweetener replacing other added sweeteners in food products and medicines
US20090232961A1 (en) * 2005-12-19 2009-09-17 Matsutani Chemical Industry Co., Ltd. Mineral-absorption promoter, food and feed
US20100215825A1 (en) * 2005-06-22 2010-08-26 Roquette Freres Fiber-rich baked product and method for the production thereof
US20110008502A1 (en) * 2007-07-02 2011-01-13 San-Ei Gen F.F.I., Inc. Processed food composition containing dextrin
US7892588B1 (en) * 2003-03-31 2011-02-22 Council Of Scientific And Industrial Research Low-fat-low-sugar soft dough biscuit and a process for preparation thereof
US20140205719A1 (en) 2011-06-20 2014-07-24 Generale Biscuit Healthy layered cookie

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JP2004033109A (ja) * 2002-07-03 2004-02-05 Ueno Seiyaku Oyo Kenkyusho:Kk 焼き菓子およびその製造方法
FR2842992B1 (fr) * 2002-08-05 2006-02-10 Roquette Freres Procede de fabrication de snacks alleges en matieres grasses et enrichis en fibres et snacks ainsi obtenus
JP4048166B2 (ja) * 2002-11-18 2008-02-13 三井製糖株式会社 血糖値上昇抑制剤及び体脂肪蓄積抑制剤並びに食用材料
US20050095350A1 (en) * 2003-09-22 2005-05-05 Grain Processing Corporation Nutritive food source including controlled energy release carbohydrate
FR2866203B1 (fr) * 2004-02-13 2006-12-08 Roquette Freres Procede de fabrication d'un produit de cuisson a base de gluten
US20060263488A1 (en) * 2005-05-19 2006-11-23 Slim-Fast Foods Company, Division Of Conopco, Inc. Snack food
AU2006270045A1 (en) * 2005-07-19 2007-01-25 General Mills Marketing, Inc. Dough compositions for extended shelf life baked articles
US9101160B2 (en) 2005-11-23 2015-08-11 The Coca-Cola Company Condiments with high-potency sweetener
GB0524128D0 (en) 2005-11-28 2006-01-04 Barry Callebaut Ag Compositions
DE602006011423D1 (de) * 2005-12-02 2010-02-11 Cargill Inc Kalorienarmer fettersatz
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US8017168B2 (en) 2006-11-02 2011-09-13 The Coca-Cola Company High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith
US20100119664A1 (en) * 2007-02-12 2010-05-13 Wm. Wrigley Jr. Company Confectionery products comprising polyols
EP2179661A1 (de) * 2008-10-23 2010-04-28 Generale Biscuit Keks mit Guarkernmehl in stabähnlicher Form
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DE60219983T2 (de) 2008-01-17
ATE361937T1 (de) 2007-06-15
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ES2287227T3 (es) 2007-12-16
WO2002079265A1 (fr) 2002-10-10
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EP1245581A1 (de) 2002-10-02
MXPA03008917A (es) 2004-06-30
FR2822643B1 (fr) 2005-03-04
AU2002255076B2 (en) 2007-01-04
JP4361737B2 (ja) 2009-11-11
CN1300174C (zh) 2007-02-14
US20020192344A1 (en) 2002-12-19
DE60219983D1 (de) 2007-06-21
FR2822643A1 (fr) 2002-10-04
CA2379206C (fr) 2010-06-01
CN1507454A (zh) 2004-06-23

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